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When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be twenty-one, I was astonished at how much the old man had learned in seven years. - Mark Twain

Ingredients
(Comment from the Fitness Girl: Trade out veggies as you like. We used red peppers and broccoli once. And we leave out cilantro, green onion, hemp seeds and sprouts, so use what you’ve got!)

1) Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. Place the sweet potato rounds on the prepared baking sheet and drizzle them with the oil, rubbing it on
both sides to coat. Sprinkle the potatoes with salt and pepper. Roast for 20 minutes, then flip and roast for 8 to 10 minutes more, until tender and lightly browned.

2) Meanwhile, cook 1 cup of quinoa with 1 and 1/2 cups of water. Cook for 20 minutes or so.

3) To assemble, divide the cooked quinoa evenly between 2 plates or bowls and season it with salt and pepper. Top with the roasted sweet potato rounds, edamame, carrots, green onion, cilantro, sesame seeds,
hemp seeds and sprouts. Drizzle with Orange-Maple Miso Dressing and enjoy!

MAKE THE ORANGE-MAPLE MISO DRESSING:

In a mini or regular food processor, combine the miso, vinegar, sesame oil, tahini, orange juice, water and maple syrup and process until well combined.